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This newspaper page contains 9 articles. Subscribers can read the full text of each article.
Newspaper
Muscatine Journal
Location
Muscatine, Iowa, United States of America
Date
Dec 28, 1967
Page
14
Alice Denhoff presents festive punch ideas for New Year celebrations. Recipes include White Wine Holiday Punch with orange peel and sauterne, Creamy Ice Cream Party Punch with lemon and pineapple, and Hot Spiced Cider Punch with apple juice and orange zest. Each yields multiple servings and suits different audiences.
A warm punch recipe uses cherries and citrus with tea. Unpeeled orange and lemon cartwheels are paired with green and red cherries, respectively. After steeping tea and simmering ingredients, heat juice and tea together, then assemble in a bowl for 20 servings.
A tested recipe from A. E. Luethye of Wilton Jct Iowa describes making an uncooked fudge by melting 1 stick butter with chocolate chips stirring in powdered sugar then adding vanilla and chopped nuts if desired. The mixture is stirred with 1 egg, poured into a greased pan and chilled.
A vintage recipe presents crepes filled with a creamy chicken and ripe olive stuffing, finished with Swiss cheese and sauterne. It covers batter prep, skillet greasing, rolling, baking, and optional garnishes, yielding 4 main course servings or 8 starters.
Entertaining shifts into high gear this time of year with fixes ahead options. Frosted Liver Sausage Pate can be made and stored in the refrigerator, then frosted with cheese and macadamia nuts before serving on a plate with vegetables and crackers.
Ground turkey mixed with eggs milk cracker crumbs salt onion sage pepper and shortening. Shape into twelve patties and brown in hot shortening until cooked through.
Canadian born cook Helen McCully presents Lemon Butter as a holiday filling for tarts pies and cakes in The Other Half of the Egg with Jacques Pepin. The recipe pairs eggs sugar lemon juice and butter and yields enough for an 8 inch pie shell six tart shells or a three layer cake.
Leftover turkey ideas include salads pot pies and sandwiches. The article suggests three new dishes such as Turkey Vegetar Chowder and Gobbler Chowder using diced turkey carrots spinach celery and soups, cooked with butter water and seasonings to serve five to six.
A Mealy reads like a recipe for a leek or green onion casserole using carrots parsley celery tops and cloves, baked in a greased dish with white sauce and buttered crumbs. It accompanies leftover turkey and vegetables and suggests serving on toast or with shells for a luncheon or supper.
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